Mukcham Mari: Aged Kimchi Kimbap No Seaweed Needed!
710kcal
Ingredients
Mukeunji (Aged Kimchi)
- 10 sheets Aged Kimchi (Mukeunji) Use 5 sheets if the cabbage leaves are large, and 10 sheets if they are small.
- 2 tbsp Perilla Oil
- 0.5 tbsp Sugar
Tuna Mayo
- 1 can Canned Tuna 150g
- 3 tbsp Mayonnaise
Rice
- 1 bowl Cooked Rice
- 2 pinches Salt
- 1 tbsp Perilla Oil
Garnish
- 1 tbsp Perilla Oil for brushing
- 1/4 stalk Green Onion green part only
Equipment
Method
Prepare the Mukeunji
- Rinse the aged kimchi sheets well under running water and squeeze out the water firmly.
- In a mixing bowl, lightly season the rinsed kimchi with perilla oil and sugar.Note: If the kimchi is very sour, you may add a little more sugar.
Prepare the Tuna Mayo
- Squeeze the oil out of the canned tuna very well. Combine the drained tuna with mayonnaise in a mixing bowl and mix thoroughly.
Season the Rice
- Season the warm cooked rice with salt and perilla oil. Mix gently, ensuring the seasoning is even.Note: Since the kimchi is already salty, do not over salt the rice.
Assemble and Roll
- Lay seasoned mukeunji flat.
- Spread a layer of seasoned rice evenly over the mukeunji. Place a line of the Tuna Mayo mixture.
- Roll the mukeunji(aged kimchi) tightly, similar to rolling kimbap.
Garnish
- Finely chop only the green part of the green onion for garnish.
- Brush the finished mukeunji rolls with the perilla oil.
- Slice the rolls into bite sized pieces. Top the rolls with the chopped green onion and toasted sesame seeds.
Mukcham Mari
- This is the Mukeunji Chamchi Roll! Enjoy
Nutrition
Calories710kcalCarbohydrates7gProtein33gFat34gSaturated Fat5gPolyunsaturated Fat20gMonounsaturated Fat7gTrans Fat0.1gCholesterol79mgSodium1468mgPotassium332mgFiber0.2gSugar6gVitamin A164IUVitamin C1mgCalcium40mgIron3mg